Puran poli

Puran Poli is a traditional Indian flatbread made with wheat flour/Maida dough stuffed with sweet lentil filling. Serve it with dollop of ghee and milk on the side for a delicious breakfast, snack or dessert. It is a popular festive food in Maharashtra, Gujarat and some Southern states.

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Puran Poli is a traditional Indian flatbread made with wheat flour/Maida dough stuffed with sweet lentil filling. Serve it with dollop of ghee and milk on the side for a delicious breakfast, snack or dessert. It is a popular festive food in Maharashtra, Gujarat and some Southern states.

In Maharashtra, puran poli has been a traditional dish for many centuries, especially associated with festive occasions like Holi, Ganesh Chaturthi and Diwali. The dish is considered auspicious and is often prepared as an offering to deities during religious ceremonies.

The word “puran” refers to the sweet filling made from lentils and jaggery, while “poli” refers to the flatbread or roti.

When it comes to Maharashtrian style puran poli, the stuffing is made from chana dal and jaggery.

In Gujarat, it is known as Vedmi or Gadi Rotli (sweet roti) and the stuffing is made from toor dal and jaggery.

It is known as Bobbattu in Andhra Pradesh, Boli in Kerala, Holige or Obbatu in Karnataka and Poli in Tamil Nadu. In South India, stuffing is made from chana dal, jaggery or sugar, and sometimes grated coconut.

Here I am sharing Maharashtrian puran poli recipe with step by step instruction and video. Trust me, making Puran Poli at home is really easy!

Recipe Video :-

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How to make Puran Poli :-

Puran Preparation

Take 1 cup chana dal in a bowl. Wash dal 2-3 times and soak it in enough water for 30 minutes.

Once the soaking time is done, drain off the water and add the soaked dal to a pressure cooker.

Add 3 cups of water and 1/8 tsp  turmeric powder to the pressure cooker and close the lid. Pressure cook the dal on medium heat for 5-6 whistles.

Let the pressure release naturally. Once the pressure is released, open the lid of the pressure cooker.

The dal must be well cooked. If it’s not cooked well, cook it for another few whistles.

Strain the cooked dal using strainer. You can reserve the water for other uses like making katachi amti or curries.

Now add the cooked dal, 1 cup  jaggery and 1 tbsp ghee to a pan and cook on medium heat.

Stir frequently and cook the mixture until it’s thickened nicely. Add 1/8 tsp cardmom powder, 1/8 tsp nutmeg powder and mix it well.

Insert a spoon in the middle to check if the filling is cooked well. If it can stand straight, the puran is cooked to the right consistency.

Using a fine mesh strainer and strain it well for a smooth texture.

Let the mixture cools down completely.

Dough Preparation

Now knead soft dough with 2 cup whole wheat flour, 1/8 tsp salt, 1/8  tsp turmeric, 1 tbsp oil and water. This dough should be softer than the normal roti/chapati dough. Let the dough rest for 20 minutes.

Start making balls of the dough and the stuffing which should be of the same size.

Flatten dough ball by applying pressure at the center (about 4-5 inch diameter circle). Put the stuffing in the middle of the rolled dough and then gather all the sides of the dough on top of the stuffing to enclose it.

Cooking Puran Poli

Heat tawa on medium heat.

Apply little ghee on the rolling board. Roll the poli softly. You can roll thin or little thicker.

Gently put the rolled poli on the heated tawa. Cook evenly on both sides to a perfect golden brown color. Add a little ghee to both sides.

Enjoy Puran Poli.

Tips :-

Knead soft dough. It should be softer than the roti dough.

If the filling is too runny, cook it for some more time.

If the filling is too dry, mix it with a warm milk as required to get the desired consistency.

Filling  should be thick enough to hold spatula once it’s cooked.

The amount of filling should be same as the amount of the dough.